Cast Iron Flank Steak with Salsa Verde

No grill needed, this Cast-Iron Flank Steak is marinated to add flavor and tenderize it before being seared on a cast-iron and cooked to perfection!

Course Steak

Cuisine Italian

Prep Time 25

Cook Time 8

Servings Servings

Calories 484kcal

Author Meghan Birnbaum

Ingredients

Steak:

1 lb Flank Steak
¼ cup Olive Oil
½ cup Balsamic Vinegar
2 cloves garlic finely chopped
3 tablespoons chopped flat leaf parsley
2 tablespoons Dried Italian Seasoning

Salsa Verde:

1 cups fresh parsley
1 cup fresh basil
1 garlic clove
2 teaspoons Balsamic Vinegar
2 tablespoons capers rinsed and drained
½ cup extra-virgin olive oil
Coarse salt and ground pepper

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Instructions

Steak:

Combine the ingredients for the flank steak marinade. Add the steak and let marinate for at least 4 hours, no more than 24 hours.
Heat a grill or grill pan over medium high heat. Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get criss cross grill marks. Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes. Slice the flank steak against the grain and serve with the salsa verde for the steak. Serve immediately.

For the Salsa Verde:

In a food processor or blender, combine herbs, garlic, vinegar, and capers. Pulse until coarsely chopped, 20 seconds. Then add Transfer to a small bowl and stir in olive oil. Season with salt and pepper.

Notes

- Use a cast-iron skillet! I love cast-irons because they give food a bit of the “char” that is reminiscent of grilling. They’re large, sturdy and conduct heat well, so they can handle searing a steak. Cast-irons are also very affordable. This is my favorite grill pan. However this cast iron skillet is a great, more affordable option.
- Get a meat thermometer. I use mine all the time, with steak, chicken, or any meat that I’m cooking. It allows you to take the guessing out of it and know exactly when your meat is cooked perfectly. Because thickness varies so much, it’s really hard to guess an accurate cook time if you don’t have a meat thermometer.
- Remove the steak from the fridge for at least 30 minutes before cooking to allow it to come to room temperature. When the steak is room temperature, it will cook evenly and you won’t end up with a raw middle and burnt outside
- Turn on the fans and open the windows and open your windows! It’s inevitably going to get a little bit smoky, but it shouldn’t be anything out of control and that your fans can’t handle

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